Duck Bresaola

Duck Bresaola with Blood Orange, Duck Leg Rissole and Celery

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

Bresaola is a traditional Italian air-dried salted beef that’s matured for 3-4 months, spiced with juniper, and brined in red wine which leaves it a rich dark red colour. This dish uses the same principle but with duck breast and needs much less curing. I use whole ducks, confit the legs and shred the meat into little rissoles which adds a hot crispy texture to the cured cold breast meat.

This is great served as a starter or on an antipasti plate, but it does require planning a few